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Cakey Cookies

Wednesday, 23 October 2013
Cookie dough is soooooooooo goooooooood!!! I love making cookies, especially with the children, it's fun, gooey and always has a happy ending. Well apart from that one time, but we don't mention that. Ever. There are so many recipes out there it's hard to choose which to make. In my head there are four different types of cookies, these are crumbly, crunchy, cakey or chewy. Anything else is a biscuit (an English Biscuit that is). The recipes below make lovely cakey cookies, I undercook them slightly so they are a bit squishy in the middle. 

Chocolate Chip Cookies:
170g brown sugar
170g plain flour
60g unsalted butter (at room temperature)
2 large eggs (at room temperature)
1/2 tsp baking powder
1tsp vanilla extract (get the good stuff, it makes a difference)
120g chocolate chips



Martha Stewart recommends using an electric mixer with the paddle attachment and adding the ingredients in the following order; mix the sugar and butter until pale and fluffy, reduce speed to low and add the egg and vanilla and mix until it's combined, then add the flour and baking powder. When this has just combined stir in the chocolate chips. Now I wouldn't dare to argue with Martha, but I don't have an electric mixer with a paddle attachment. What I do have are three pairs of hands and a lot of enthusiasm. Bella and Bear squeal with delight and disgust when they squish all the ingredients together in the bowl with their little hands. We tried mixing with spoons but it's just not as efficient or satisfying. Besides, there's something good about licking cookie dough off your fingers. Please note it's a good idea to move the bowl at this point or those licked fingers will be diving back in for seconds.

To bake, heat the oven to 200ÂșC. Grease and line two baking trays and spoon the dough onto the trays in little dollops roughly three to four centimeters in diameter, I average about six per sheet as they do spread. If you would like flatter cookies take a glass and flour the bottom of it before gently flattening the dough on the tray. I suggest about 11 to 15 minutes in the oven depending on how fierce your oven is and how gooey you would like the cookie centre to be.

You may have to play a good defense when they're cooling... Bear was more determined than me today.



Here is the recipe for the second batch of cookies we made. If you want to go all out you can also add 150g of melted dark chocolate to this recipe to make Double Chocolate Chip Crunchy Peanut Butter Cookies... sounds good right?

Crunchy Peanut Butter & Chocolate Chip Cookies:
170g brown sugar
170g plain flour
60g unsalted butter (at room temperature)
2 large eggs (at room temperature)
1/2 tsp baking powder
1tsp vanilla extract
120g chocolate chips
120g chunky peanut butter
(A pinch of sea salt or an extra handful of lightly salted peanuts makes this even better)



Store the cookies in an air tight container lined with kitchen towel, they will keep for about three days at room temperature, if they last that long. Say it with me now... Sugar RUSH!!!



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